The Meatless Monday campaign has been steadily gaining momentum across the US. Developed as a way to encourage Americans to cut back on their meat intake, thus decreasing their carbon footprint, the Meatless Monday campaign has gained the support of celebrities ranging from chef Mario Batali to American Idol famed “meanie” Simon Cowell!
The movement focuses on the health and environmental benefits of reducing your meat intake, citing:
Recent data from a Harvard University study found that replacing saturated fat-rich foods (for example, meat and full fat dairy) with foods that are rich in polyunsaturated fat (for example, vegetable oils, nuts and seeds) reduces the risk of heart disease by 19%
The United Nations’ Food and Agriculture Organization estimates the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that are accelerating climate change worldwide . . . far more than transportation. And annual worldwide demand for meat continues to grow. Reining in meat consumption once a week can help slow this trend.
Did you know “Meatless Monday” and “Wheatless Wednesday” were introduced by Herbert Hoover during World War I as a way for Americans to aid in the war effort?
See! It’s historical!
Now, we aren’t saying you must completely eliminate meat from your diet all the time. We are, however, encouraging you to limit your meat consumption for your health and the health of the environment.
Don’t worry about what to cook for dinner on Meatless Monday! We are here to help you plan your menu with our seemingly unending supply of recipes!
Sweet & Sour Chickpea Stir-fry
(Gluten-Free, Dairy-Free, Nut-Free, Vegan)
- 1/2 cup Pacific Natural Foods No-Chicken Broth
- 4 Tblsp Bragg’s Liquid Aminos
- 4 Tblsp Apple Cider Vinegar
- 2 Tblsp Madhava Amber Agave Nectar
- 1 tsp Red Pepper Flakes
- 4 tsp Cornstarch
- 4 Tblsp Water
- 3 Tblsp Kelapo Fair-trade, Organic Virgin Coconut Oil
- 1/2 Yellow Onion, chopped
- 2 Tblsp Garlic, minced
- 2 Tblsp fresh Ginger, minced
- 1 cup Baby Carrots
- 1 Broccoli Crown, chopped
- 1 small Daikon Root, peeled & chopped
- 1 Yellow Squash & 1 Zucchini, chopped
- 1 (15oz) can Garbanzo Beans, drained & rinsed
- 1 cup fresh Pineapple, cut into bite size pieces
- 1 (12oz) bag Sea Tangle Kelp Noodles, rinsed & cut to desired length
- In a medium bowl, combine sauce ingredients & set aside.
- In a small bowl, combine slurry ingredients & set aside.
- Heat a wok & coconut oil over medium-high heat. Add onion and stir-fry 2 minutes, until it begins to brown.
- Add garlic and ginger and stir-fry about 1 minute, being careful not to burn. (Add a splash of water if it begins to stick to the bottom of the pan.)
- Add vegetables in batches according to what takes the longest to cook. Stir-fry each batch about 2-3 minutes before adding the next batch of vegetables.
- Add Chickpeas and stir-fry about 2 minutes.
- Add Pineapple and Kelp Noodles and stir-fry about 1 minute.
- Pour in the sauce and allow to heat through.
- Pour in the slurry, stir, and allow to thicken slightly. Make sure everything is well coated.
- Serve over Quinoa.